Events

Château Troplong Mondot Guest Chef Wine Dinner

Amuse-bouche:
Cauliflower from Sainte-Terre as a bavarois,
sea urchin and marinated mackerel, thin soy jelly

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Foie gras from Saint-Sever slow-cooked in a nori sheet,
poached N°2 oyster, Thai duck consommé, radishes and coriander

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The soufflé organic egg,
sweetbread and Melanosporum truffle, chicken sauce
Troplong Mondot 1999 in Magnum

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Low-heat cooked wild turbot filet,
potato and shellfish risotto with slow-cooked lemon, shellfish emulsion
Troplong Mondot 2006 in Magnum

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Half pigeon from Jean-Christophe Duleau
roasted filleted breast, thigh slow-cooked “comme une rôtie”,
Brussels sprouts leaves and bones’ sauce
Troplong Mondot 1982

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“The finger”
Troplong Mondot 2010